Breakfast Burritos in the Waffle Iron (Classic Tortillas)
Soft homemade flour tortillas cooked in the waffle iron right on top of a scrambled egg, so the egg bakes into the tortilla. No sourdough starter needed and ready in about two hours.
Servings: 10
Calories: 270kcal
Equipment
- Round waffle iron
- kitchen scale
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Small Bowl
Ingredients
Dough
- 360 grams all purpose or bread flour 3 cups
- 8 grams double acting baking powder 2 teaspoons
- 6 grams salt 1 teaspoon
- 60 grams butter coconut oil, or avocado oil (4 tablespoons plus 1 teaspoon)
- 215 grams warm water 3/4 cup plus 2 1/2 tablespoons, plus up to 15 grams more if needed (1 tablespoon)
For the Waffle Iron
- large eggs one-two per tortilla
- 28 grams butter for greasing the waffle iron 2 tablespoons
- Salt and pepper for the eggs to taste
Instructions
- Whisk the flour, baking powder, and salt together in a large mixing bowl.
- Add the fat and cut it into the flour with a pastry cutter or fork until the mixture looks like coarse, sandy crumbs.
- Add the warm water a little at a time, mixing until a shaggy dough forms. If the dough still feels dry, add up to 15 grams more water.
- Knead for 5 to 7 minutes until the dough is smooth and elastic.
- Cover the bowl and let the dough rest for 30 minutes to 1 hour.
- Divide the dough into 10 equal pieces, about 65 grams each. Shape each piece into a tight, smooth ball, cover, and let the balls rest for 10 minutes.
- Preheat the waffle iron to a medium setting and butter both plates well.
- Roll one dough ball on a lightly floured surface until it is just slightly smaller than your waffle iron, about 7 inches across for a 7 1/2 inch iron.
- Whisk 1 to 2 eggs in a small bowl with a pinch of salt and pepper, then pour it onto the center of the bottom plate so it spreads into the grid.
- Lay the rolled tortilla directly on top of the egg and close the lid right away.
- Cook for 3 to 4 minutes, until the tortilla is golden and the egg is fully set.
- Lift the egg tortilla out and lay it egg side up. Fill and roll it while it is still warm so it rolls without cracking.
- Butter the plates again and repeat with the remaining dough balls and eggs, rolling the next tortilla while the previous one cooks.
Notes
Flour
All purpose and bread flour both work. Bread flour builds more gluten, so the dough is a little springier and may need a few extra minutes of rest before it rolls out easily, but the tortillas still come out soft and pliable.
Fat Options
Butter gives the richest flavor, coconut oil makes a very pliable tortilla, and avocado oil keeps the dough dairy free. For a fully dairy free version, grease the waffle iron with oil instead of butter.
Warm Water
Warm water helps the fat and flour come together quickly, since this dough does not get a long ferment to do that work.
Waffle Iron Size and Setting
Roll each tortilla just slightly smaller than your waffle iron so it does not hang over the edges. A medium setting works on most irons. Use the first tortilla as a test and adjust the heat down if the egg is still wet when the tortilla is golden, or up if the tortilla is pale.
Egg Options
You can crack the egg directly onto the greased plate instead of scrambling it first. For a heartier burrito, or a deeper waffle iron, use two eggs per tortilla.
Fillings
Filling ideas and how to roll the burritos are in the blog post above the recipe card.
Freezing Dough Balls
Freeze shaped dough balls on a parchment lined sheet pan until solid, then move them to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and let them come to room temperature for about 30 minutes before rolling.
Calories
Calories are approximate, per egg tortilla made with butter and one egg, before fillings.
